Mix salt, pepper and cumin and set aside.
Preheat oven to 400f.
Stab pork all over and insert about 1/2 the garlic slices into the slits. Rub with 3/4 of the seasoning mixture.
Place pork in a deep pan and cover with foil. Bake, covered, for 2 hours then uncover and bake an additional hour, basting every 10-15 minutes.
Remove and let cool 20 minutes before slicing or shredding.
While pork is cooking, heat olive oil in a saucepan until it is just hot when you hold your hand over it. Remove from heat, add remaining garlic and let sit for 1 hour to cool and infuse.
Once it's cooled, add remaining ingredients and puree until smooth and emulsified.

Serve over the cooked pork.

*Note: if you add the zest with the garlic, while the oil is hot, you get a more citrus flavor.

I got this off of LindaSue's website, the original recipe is Rachael Ray's. I use chicken thighs because they are juicier. I also cut up the chicken thighs and rub the seasoning rub on the veggies too and instead of cooking everything seperately I put the meat and veggies on skewers and cook it all on the grill.

In a small bowl, combine all of the sauce ingredients and keep chilled until serving time. Make sure that all of your vegetables are prepped and spices measured out before starting to do any of the cooking.

In another small bowl, mix all the chicken seasoning ingredients, except the chicken, to form a paste. Rub the paste mixture all over the chicken to coat well. Grill the chicken on an indoor or outdoor grill about 3 minutes per side until just done. Don't let the chicken overcook or it will be dry.

Meanwhile, heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook the onions and peppers until they just start to char a little on the edges and the onions are caramelized; season with salt and pepper.

Slice the chicken thinly. Serve with the peppers and top with some of the yogurt-tahini sauce. If you wish, you can put the chicken, peppers and sauce in pita bread or tortillas like Rachael did.

Mix vegetables, soy sauce, salt, pepper and eggs.
Heat olive oil in a non-stick skillet and pour in mixture. Cook like until set (about 1 minute) then flip and cook until cooked through.
Slide out of pan and add the sauce ingredients and cook until slightly reduced. Drizzle over the egg/veggies.

If you like more sauce, double the ingredients.
This makes a very quick and filling breakfast for about 5g carbs and under 200 calories.

To make sauce, combine first 7 ingredients. Heat oil in large frying pan over high heat. Add garlic and fry until pale gold. Add eggs and scramble until almost set. Add bean sprouts and shrimp. Stir fry until heated. Add sauce, cook until it boils. Add noodles and green onion. Stir fry until hot.

This is very good. We added extra shrimp to lower the carb count per serving.

Oohh! Thank you for this thread. I don't have any recipes to contribute but maybe someone can help me. I really miss my asian soups. There is a meatball soup that I used to go get all the time. It had noodles though, but the broth was full of onions, chives, and meatballs and... well I forget what else as it's been so long. I'm wondering how to recreate it.

Combine the spice mixture in a small bowl; set aside. Have all of the remaining ingredients chopped, measured and ready to add when needed. Heat the oil in a Dutch oven or wok. Cook the onion over medium heat until browned around the edges, about 7 minutes. Add the garlic and ginger; cook 1 minute. Add the spice mixture. Cook and stir 1 minute. Add the tomato and water. Cook over medium-low heat, stirring constantly, until the tomato has softened, about 2 minutes.

Add the chicken and simmer, uncovered, 15 minutes, stirring occasionally. Add the coconut milk and simmer 15 minutes or until the sauce thickens and the chicken is done. Stir in the cilantro. Serve over chopped iceberg lettuce or other vegetables, if desired.

In a 4-cup measuring cup, whisk together all of the sauce ingredients except the cilantro; set aside.

Heat the oil in a large skillet over medium-high heat. Sauté the chicken just until the outside is opaque. Add the green beans and peppers; cook another 3 minutes, stirring frequently. If using the xanthan gum, sprinkle it over the meat and vegetables and quickly stir in well.

Add the sauce to the skillet with the chicken and vegetables. Bring to a boil then turn down the heat and simmer 6-8 minutes until the sauce thickens slightly. Sprinkle with cilantro to serve.

Marinate the chicken with the wine and soy sauce about 10 minutes. Meanwhile, combine the garlic, ginger and 1 tablespoon oil in a small bowl; set aside. Combine the peanuts and chili flakes in a small bowl. In a measuring cup, mix the broth, vinegar, sesame oil, oyster sauce, hoisin sauce and sambal oelek, if using.

Heat 1 tablespoon oil in a 12-inch nonstick skillet or wok over high heat. Add the chicken and cook without stirring 2 minutes to brown one side; stir and cook 1 1/2-2 minutes longer until the chicken is no longer pink. Add the peanuts and chili flakes. Cook until the peanuts begin to darken slightly, 30-40 seconds. Remove the chicken and peanuts from the skillet.

Heat the remaining tablespoon oil in the skillet. Cook the red bell pepper until slightly softened about 45 seconds. Push the peppers to the sides of the skillet; add the garlic and ginger mixture and cook 10-15 seconds until fragrant. Mix with the peppers. Return the chicken and peanuts to the skillet. Lightly sprinkle with the xanthan gum then quickly mix in. Add the sauce mixture and cook until thickened. Stir in the green onions.

I saw them make this on the America's Test Kitchen TV show. The original was thickened with cornstarch but xanthan gum works fine. I added the sambal oelek for more heat. Leave it out if you don't like your food hot. Mine came out quite fiery but I liked it very much. Although the hoisin and oyster sauces are pretty carby, you don't use that much. They are important for the flavor of this dish so don't leave them out.

Partially freeze the beef about an hour or so to make it easier to slice. Slice the beef as thinly as possible against the grain. It should be in very thin slices, but not falling apart. Mix all of the remaining ingredients except the lettuce. Pour over the meat and marinate at least 1 hour. I put the meat and marinade in a ziploc bag, set it in a baking pan and turned it occasionally.

Preheat a contact-type grill (Foreman, GE, etc.) and grill the meat in batches without closing the lid. Turn meat after a few seconds (it cooks very quickly) to brown the other side and remove to a serving plate; repeat with remaining meat. I have a GE contact grill which opens flat to provide 2 grilling surfaces which is very handy. You can sauté the meat in a nonstick skillet as well. Serve beef rolled up in lettuce leaves if desired.

Chop the stem end off the cabbage and then cut it into quarters lengthwise. Cut the quarters into 1/2-inch chunks. Place in a large colander and add the salt; mix well. Place over a bowl or in the sink and let drain, covered, about 2 hours until wilted.

In a large bowl, mix the vinegar and Splenda. Add the remaining ingredients. Rinse the salt off the cabbage well. Drain then add to the vinegar mixture. Pack into a clean quart canning jar, packing down the cabbage tightly. Add enough water to cover the cabbage. Cover and refrigerate at least 4 hours and preferably overnight. This will get hotter as it ages.

This is from Tyler Florence of Food Network. Although I'm not a big kimchee fan, my husband is and I made this for him to go with some Bulkogi (Korean Barbecue). I thought that the ginger was a little too strong and I don't recall ever tasting ginger in the kimchee that I've eaten. My husband like it but he thought it could be a lot hotter.

In a very large skillet or wok, brown the meat with the onion and garlic; drain any excess grease. Sprinkle the xanthan gum over the meat and mix in well. Add the remaining ingredients. Cover and simmer over medium-low heat until the cabbage is tender, about 10 minutes, stirring occasionally. Adjust the seasoning with salt and pepper, if needed.

This is very easy to make and quite tasty in a comfort food kind of way. I thought about adding a little sesame oil but it made it taste a little harsh so I didn't. In fact, adding a tiny bit of Splenda helped take the slight bite out of the cabbage. You could easily change this up by adding some hot chili paste or some extra vegetables such as mushrooms or bean sprouts. Although this didn't come out very saucy, it is by no means dry and I like it as it is. If you'd like more of a sauce, try doubling the soy sauce.

Heat the butter in a large skillet. Sauté the mushrooms on medium-high heat until tender, season to taste with salt and pepper. Remove from the pan and keep warm. In the same skillet, place the tomatoes, bacon and sausage links. Cook until heated through and browned. Turn to cook both sides of the tomato and meats. Sprinkle the tomatoes with salt and pepper. Meanwhile, fry or scramble the eggs in the remaining butter in a small skillet. Arrange everything on a dinner plate and eat.

Make the tzatziki sauce by combining all the ingredients; let chill for about an hour to blend the flavors. At this point I mixed up all of the salad ingredients except for the lettuce and feta cheese in a large bowl. I thought it would be nice for the vegetables to marinate in the dressing for a bit. I prepared all of my ingredients a couple hours ahead of time but, if you're going to serve this right away, go ahead and toss all of the salad ingredients together to let the flavors blend while cooking the burgers.

Combine the burger ingredients except for the oil in a large bowl. Divide into 6 equal portions and form into patties. Make an indentation in the center of each patty to keep them from puffing up while cooking. Heat the oil in a large skillet over medium-high heat. Cook the burgers 5-6 minutes per side or until done to your liking.

If you haven't already done so, toss all of the salad ingredients together. Serve the burgers over the salad and top with tzatziki sauce, using about 1/4 cup sauce per serving.

Makes 6 servings

* I used 1/2 of a large regular cucumber which I peeled and seeded. You'll need 1 lemon for the entire recipe. One medium lemon will yield about 2 tablespoons juice and 1 tablespoon zest.

Heat the oil in a wok over medium-high heat. Add the onions and carrots; stir-fry just until the carrots start to lose a little of their crunch. Add the pork and peppers. Stir-fry until the pork is heated through and the peppers are tender-crisp. Sprinkle the xanthan gum over the meat and vegetables; mix well. Pour in the sauce mixture and cook until thickened.

Makes 4 servings

* I used one each green, red, yellow and orange or about 11 ounces pepper strips.

I got this idea from an America's Test Kitchen recipe called Orange-Flavored Chicken. I wanted to try the sauce mixture before trying the chicken recipe so I used it with some leftover pork roast that I had on hand. Even with all the tweaks I had to make to make it low carb, the sauce is delicious. It's not too sweet and has a nice tang from the orange zest. It has a very nice orange flavor. I've included the counts without carrots for those who don't eat them.

Brown the pork and onions in a large skillet or wok; drain the fat. Add the ginger, garlic and slaw mix; stir-fry 2 minutes or until the vegetables have wilted. Meanwhile, combine the next 6 ingredients in a small bowl then add to the skillet. Cook and stir constantly 1 minute. Add cilantro, if desired. Spoon the meat mixture into lettuce leaves and roll up to eat.

Brown the beef with the onion and carrots until the carrots are tender; drain the grease. Sprinkle the xanthan gum over the meat and stir in well. Add the broth; bring to a boil. Add the tomato paste, Worcestershire sauce and herbs and cook to heat through. Adjust the seasonings to taste with spices, herbs, salt and pepper. Put in a large casserole dish.

Carefully spread the mashed cauliflower over the meat mixture; top with the leeks and sprinkle with cheese. Bake at 400º about 25 minutes or until the top is golden.

Makes 4-6 servings

* The carrot I used weighed 3 ounces before trimming and peeling. The cauliflower weighed about 2 pounds 6 ounces before trimming and 1 1/2 pounds after trimming.

Chop the cauliflower into small pieces and place in a large covered casserole dish. Add 1 tablespoon water; cover and microwave on HIGH 5 minutes. Stir and cook another 5-7 minutes until very tender. Let stand covered 5 minutes; drain. Place in a food processor, with the chopping blade inserted, along with the heavy cream. Process until smooth and creamy, scraping down the sides of the processor occasionally. Season to taste with salt, pepper and a pinch of nutmeg, if desired.

In a large skillet, fry the bacon until crisp. Keeping the bacon fat in the skillet, add the cabbage and onion; cook and stir until the cabbage is very tender. Season with salt and pepper, to taste. Gently stir the cabbage mixture into the cauliflower without over mixing.

Colcannon is a traditional Irish dish that is made with mashed potatoes and either cabbage or kale. I've never had the real thing so I'm not sure how authentic the bacon is. This is a hearty side dish and very tasty. I may try using leeks instead of onions next time.

Heat the oil over medium-high heat in a wok or very large skillet. Sauté the onion for a few minutes until it starts to soften. Add the cabbage and stir-fry until it wilts but still has a little crunch to it. Add the remaining ingredients and toss to mix well.

Heat the oil in a wok or large non-stick skillet on medium to medium-high. Add the cauliflower and garlic; stir-fry until the cauliflower is nearly tender, but not mushy. Stir in the soy sauce and sesame oil. Push the cauliflower to one side of the pan; pour in the beaten egg. Lightly scramble the egg briefly then mix into the cauliflower. Add the green onion and pepper, if using, and toss.

In a very large skillet with a lid, sauté the onion in butter and/or oil until tender. Stir in the grated cauliflower, then the remaining ingredients. Mix well. Cover and simmer 10-12 minutes until the cauliflower is tender, but not mushy, stirring occasionally.

Chop off about an inch or two from the bottom of the head of bok choy to remove the stem end. Wash and dry the leaves and stalks. I arranged mine in a single layer on a clean old bath towel and rolled it up to absorb the water. Cut the stalks away from the leaves and keep separate from the leaves. Slice the stalks crosswise into bite-size pieces. Cut the leaves in half lengthwise then stack them on the cutting board. Slice the leaves into about 1/2-inch crosswise strips. You may need to do this in 2 or 3 batches. I rolled up the stack into a big "cigar" to make it easier to slice.

Heat the oil in a wok or very large skillet over medium-high heat. Add the bok choy stalks, the mushrooms, onion, garlic and broth. Stir-fry over high heat until most of the broth has evaporated and the bok choy is almost tender. Add the leaves and stir-fry another minute or so. Add a splash of soy sauce and adjust the seasoning with salt, if needed.

Grind the peanuts in a food processor until dry and crumbly but not quite to peanut butter consistency. Heat the oil in a large skillet; add the curry paste and fry on medium heat until fragrant, but do not let it burn. After about 30 seconds or so, whisk in the dry spices and fry briefly. Add all but the lime juice and salt and whisk until smooth. Bring to a boil and cook a few minutes until slightly thickened. Season to taste with the lime juice and salt. Serve warm as a dipping sauce with Chicken Satay.

Makes about 2 cups

* I could only find lightly salted peanuts, but they worked fine and I still added the full teaspoon of salt. I ground my peanuts until they were like a very thick, coarse peanut butter, but Chutatip says they should be more dry and crumbly. My sauce is still good, but next time I will try to get it the way she suggests.

Whisk everything in a small bowl until smooth and creamy. Serve as a dipping sauce for chicken or other meats. The sauce has the best consistency when served at once but it can be warmed in the microwave if done gently and carefully to keep it from "breaking". You will have to whisk it well afterward. I recommend letting it come to room temperature after being chilled rather than warming it.

In a medium pot, cook the onion in oil until soft and slightly browned. Add the garlic, spices and Splenda. Cook and stir until fragrant, about 30 seconds. Add the tomato sauce and water; bring to a simmer. Simmer, uncovered, 8 minutes, stirring occasionally.

Makes about 2 cups
Can be frozen

* America's Test Kitchen recommends Hunt's brand tomato sauce and that just happened to be what I had on hand. However, be sure to read the label because Hunt's sometimes has added sugar. The cans that I bought didn't.

2. Heat the ghee in a large cast iron skillet over medium-high heat. Add the coriander, cumin, chilies, and bay leaf; stir until fragrant and beginning to brown, about 1 minute. Stir in the onion, season with salt and pepper, and cook until lightly golden, 6-7 minutes. Add the reserved spice paste and tomato paste and cook, stirring constantly, until the mixture is caramelized, 3-4 minutes. Add lamb (or beef, if using) and cook, stirring and breaking it up into small pieces, until browned and cooked through, about 5 minutes. Add the plum tomatoes (I put the cauliflower in at this time) and cook, stirring occasionally, until softened, about 3 minutes more.

3. Remove the skillet from the heat and stir in the julienned ginger, remaining garam masala, yogurt, peas (I don't use), and cilantro. Season with salt and pepper and serve immediately.

2. Add remaining onion and parsley to chicken; cover and cook until chicken is very tender, 25-30 minutes. Remove chicken, set aside. Bring sauce to a boil; cook until thickened, 13-15 minutes. Return chicken to pot along with salt and chickpeas; heat through. Drizzle with lemon juice and serve.